Chips Recipe

Time1h

Serves2

Make Chips Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Wash and slice
Wash the potatoes thoroughly. Using a sharp knife or a mandoline set to 1/16–1/8 inch (1.5–3 mm), slice the potatoes into uniformly thin rounds. Uniform thickness ensures even cooking.
2
Soak to remove starch
Place the sliced potatoes in a large bowl and cover with 4 cups cold water. Swish them for 30 seconds to release surface starch. Let them soak for at least 30 minutes, up to 2 hours. For extra crispness, add 1 cup ice to keep the water very cold during the soak.
3
Dry thoroughly
Drain the potatoes in a colander and spread them out on clean kitchen towels or paper towels. Pat dry completely; any surface moisture will cause oil splatter and reduce crispness.

4
Heat the oil
Pour 2 cups of vegetable oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1/2 inch (enough for shallow frying). Heat the oil over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping one slice in: it should sizzle immediately and float to the surface.
5
Fry in batches
Carefully add a single layer of potato slices to the hot oil without overcrowding (about 6–8 slices depending on pan size). Fry, turning occasionally with tongs, until edges are golden and crisp, about 3–5 minutes per batch. Adjust heat as needed to maintain 325–350°F (160–175°C).
6
Drain and season
Using a slotted spoon or tongs, transfer cooked chips to a wire rack set over a baking sheet or paper towels to drain. Immediately sprinkle each batch with a pinch of fine sea salt, a small grind of black pepper, and a light dusting of smoked paprika if using. Repeat with remaining slices.
7
Cool and serve
Allow chips to cool for 2–3 minutes to crisp up further. Serve warm or at room temperature as a side or snack. Leftover chips will soften over time; re-crisp briefly in a 375°F (190°C) oven for 3–5 minutes if desired.